Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   2      cups          chopped onions
   2      tablespoons   chopped garlic
   3      tablespoons   chili powder
   1      teaspoon      cumin
   1      teaspoon      salt
   1      teaspoon      seeded -- minced chipotle in
                        -- adobo* (optional)
   1      can           whole tomatoes in puree -- cut up (28 oz.)
   1      can           vegetable broth -- (14 1/2 oz.)
   1      cup           diced red pepper
   1      cup           diced green pepper
   2      cups          diced butternut squash
   1      can           black beans -- (15 1/2 or 19 oz.)
   1      can           kidney beans -- (15 1/2 or 19 oz.)
   1      can           chickpeas -- (15 1/2 or 19 oz.)
     1/4  cup           chopped fresh cilantro
   2      cups          cooked rice

Preparation:

1. Heat oil in Dutch oven over medium heat. Add onions and garlic and cook 5 to 7 minutes, until softened. Stir in chili powder, cumin, salt and chipotle; cook, stirring, 1 to 2 minutes. Add tomatoes and broth and simmer 15 minutes. Stir in both peppers; simmer 10 minutes. Add squash and cook 10 minutes more. 2. Drain and rinse beans and chickpeas; add to Dutch oven and simmer until heated through. Stir in cilantro. Serve with rice.